RIGATONI ALLA NORMA
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels.
- Place flour in a shallow dish and, working in batches, dredge eggplant in flour, shaking off excess.
- In a large pot, heat canola oil until it reaches 300 degrees on a deep-fry thermometer. Working in batches, fry eggplant until lightly golden, about 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon; repeat process with remaining eggplant.
- In a large skillet, heat olive oil over medium heat. Add fried eggplant and cook, stirring, about 2 minutes. Add tomato sauce and increase heat to a simmer.
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook, until almost al dente, about 2 minutes less than indicated on package instructions. Drain and add to skillet with eggplant mixture.
- Stir pasta until well combined with sauce, about 2 minutes. Add basil and season with salt and pepper. Serve garnished with ricotta salata cheese.
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IRAGUHA James Haldy
[email protected]Overall, I was disappointed with this dish.
Muhammad Shoaib
[email protected]I found the eggplant to be a bit too oily.
Jared Kopunye
[email protected]This dish was a bit bland for my taste.
Shanu Jamgbadi
[email protected]I'm not sure I like the combination of eggplant and tomato sauce.
Sana Haider
[email protected]This dish is a bit heavy for me, but it's still very good.
Fazeblue Blue
[email protected]I had some trouble finding ricotta salata, but I was able to find it at a specialty cheese shop.
anarul mdanarul khan
[email protected]This dish is a little bit time-consuming to make, but it's worth it.
Alaa Sadig
[email protected]I'm not a fan of ricotta salata, so I used grated Parmesan cheese instead.
Ekakoro Gideon
[email protected]This is a great dish to serve with a side of crusty bread.
Saiyd Reza
[email protected]I added some chopped basil to the tomato sauce and it really brightened up the flavor.
Mohammad Akbar Hussain
[email protected]This dish is a great way to use up leftover eggplant.
Amit Roy
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the tomato sauce was very flavorful.
Piyara Piyara
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always delicious.
Indris Yimer
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it!
yash boy Tz
[email protected]This is one of my favorite pasta dishes. The eggplant is so creamy and flavorful, and the tomato sauce is perfectly balanced.
Ashraf Siddik Tuhin
[email protected]I love the simplicity of this dish. It's a great way to showcase fresh, seasonal ingredients.
Sajid Mushtaq
[email protected]Rigatoni alla Norma is a classic Sicilian dish that is simple to make and always a crowd-pleaser. The combination of pasta, eggplant, tomato sauce, and ricotta salata is perfect, and the dish is even better the next day.